Rich and creamy, this tangy tomato soup is warming and delicious. It's easy to make using tinned tomatoes plus some extra veggies. I love to serve it up with a side of melty cheese on toast topped with fresh basil for dunking.
It's September, so I can finally start posting soup recipes again yay!
This is a recipe I first posted about 6 years ago, but I thought it deserved a comeback with some new photos and a video since it's one of my favourite soups.
Not only is it made with some extra veggies (sweet potato and red pepper), but I also love to serve this one with basil-topped cheese on toast that's been drizzled with a smidgen of Worcestershire sauce. So tasty!
Plus it also means this soup is filling enough to satisfy even the hungriest of appetites for dinner.
What do we need?
Most of the ingredients needed may well be in your store cupboard. First, you need the star of recipe - tinned tomatoes. Go with the best quality you can to ensure the soup is lovely and rich. I like to use tins of finely chopped tomatoes as they're less watery than regular chopped tinned tomatoes.
You'll also need sweet potatoes, onions, garlic, red bell peppers, vegetable stock, caster sugar, double cream, salt and pepper.
For the cheese on toast, pick up some bread (I'm using sourdough, but go for your favourite), mature cheddar cheese, Worcestershire sauce, and fresh basil.
How to make Tomato Soup with Basil-Cheese Toast
Full recipe with detailed steps in the recipe card at the end of this post.
- Saute the onions in a little oil until soft, then add in garlic, sweet potato and red pepper. Cook for 2 minutes.
- Add in tomato puree, tinned tomatoes, vegetable stock and a little caster sugar and simmer for 20 minutes.
- While the soup simmers away, toast the bread, top with grated cheddar cheese and a drizzle of Worcestershire sauce and let melt under the grill.
- Once the soup is ready, run a hand blender through it and stir in the double/heavy cream.
- Garnish with chopped basil and serve.
Can I use another cheese?
Yes of course. I like to serve this soup with a strong cheese, but you could go with whatever you prefer. Gruyere is a good choice, or even some tangy Lancashire cheese!
Why use tinned tomatoes in this recipe?
Tinned tomatoes are available throughout the year and are sometimes more economical than fresh tomatoes. Plus, tinned tomatoes have been picked while they're in their prime and perfectly ripe. Using tinned tomatoes in tomato soup is an easier way to get the best tomatoes in the market.
More fantastic Soup recipes
Watch how to make it
Tomato Soup Recipe
- 1 tbsp. olive oil
- 1 large onion - peeled and chopped
- 3 cloves of garlic - peeled and roughly chopped
- 1 medium sweet potato - peeled and chopped
- 1 large red bell pepper - deseeded and chopped
- 32 oz (3 x 400ml) tinned/canned chopped tomatoes in juice
- 1 cup (240ml) vegetable stock
- 1 tbsp. tomato puree
- 1 tbsp caster sugar
- 4 tbsp. double/heavy cream
- salt and pepper
Basil Cheese on Toast:
- 6 Slices thick cut bread
- 1.5 packed cups (150g) mature cheddar cheese - grated
- 6 shakes of Worcestershire sauce
- 3 tbsp fresh basil - chopped (ideally chop it just before serving)
- Heat the oil in a large saucepan and add in the onions. Cook on a low heat for 5-6 minutes until the onions are soft and translucent.
- Add in the garlic, sweet potato and red pepper and cook for 2 minutes.
- Add in the tins of tomatoes, stock, tomato puree and sugar. Bring everything to a gently bubble, then simmer for 20 minutes, stirring every so often, until the sweet potato is tender.
- Whilst the soup is simmering, lightly toast your bread on both sides under the grill.
- When lightly browned, split the grated cheese between the slices of toast and add a shake or Worcestershire sauce to each piece.
- Place the toast back under the grill until melted and bubbling.
- At this point your soup should be ready. Turn off the heat and blend the soup using a hand blender. Stir in the cream and season to taste with salt and pepper.
- Split the soup between 6 bowls and serve with the cheese on toast. Sprinkle the cheese on toast with the chopped basil right before serving.
Reheat in a saucepan until piping hot.
I wouldn't recommend making the cheese on toast ahead - it taste so much better when eaten fresh. Can I freeze it? Yes. Quickly cool, cover and freeze the soup - ideally in individual portions. Defrost in the refrigerator overnight, then reheat in a pan until piping hot.
As above, make the cheese on toast right before serving. Can I scale this recipe down for fewer servings? Yes, you can scale the recipe down using the same ratios. The soup freezes well though, so if you stick to the ratios in the recipe, you can freeze the rest for later. Nutritional Information is approximate, per serving, including cheese on toast.
This recipe was first posted in December 2014. Updated September 2020 with new photos, video and tips.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.